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STATEMENT OF GRAHAM BREAD, MADE BY OLIVIA J. 



SPENCER. 



One and one half cups of water, one and one half cup» 

 of white flour, one half cup of yeast, one teaspoonful of salt, 

 one half cup of molasses, two heaping cups of graham 

 flour. At night make a batter of the water and white 

 flour, add the yeast and salt. In the morning add the 

 molasses and graham flour. Let it rise two hours. Bake 

 three quarters of an hour. 



STATEMENT OF GRAHAM BREAD, MADE BY MISS LIZZIE 

 J. WILSON. 

 Two cups of graham flour, one cup of white flour, one 

 tablespoonful of bran, one half cup of yeast, a little molasses, 

 one teaspoonful of salt, make as stiff as can be stirred 

 with a spoon. Let it rise over night. In the morning 

 bake one hour in a moderate oven. This quantity makes 

 one loaf. 



STATEMENT OF RICE BREAD, MADE BY LIZZIE J. WILSON. 



One pint of ground rice, one quart of wheat flour, one 

 pint of milk, and one pint of hot water, one teaspoonful of 

 salt, two teaspoonfuls of sugar, one compressed yeast cake, 

 rise until light. Put into pan and rise one hour. Bake in 

 a moderately hot oven, one hour and ten minutes. This 

 makes two loaves. 



STATEMENT OF OATMEAL BREAD, MADE BY MRS. C. H. 

 GOULDING. 



One cup of oatmeal, one-third cup of molasses, level 

 tablespoonful of butter, turn into this two cups of boiling 

 water, when cool add one half cup of yeast, or one half 

 compressed yeast cake, flour enough to knead. Mix at 

 night, put in the pan in the morning and bake one hour. 



